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Gluten-free foodstuffs
The European Union (EU) adopts common rules concerning the composition and labelling of foodstuffs intended for people suffering from an intolerance to gluten (coeliac disease).
ACT
Commission Regulation (EC) No 41/2009 of 20 January 2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten.
SUMMARY
The new European legislation lays down two thresholds suited to the degree of intolerance to gluten * in consumers affected by coeliac disease. These thresholds comply with the standards adopted by the Commission from the Codex Alimentarius in July 2008.
Products concerned
Regulation (EC) No 41/2009 applies to all foodstuffs with the exception of infant formulae and follow-on formulae.
‘Gluten-free’ foodstuffs
Gluten-free foodstuffs must contain less than 20 mg/kg of gluten in the finished product.
This specific labelling applies to all foodstuffs.
‘Very low gluten’ foodstuffs
Very low gluten foodstuffs must contain less than 100 mg/kg of gluten in the finished product.
This specific labelling applies only to foods for special dietary use.
Context
The new legislation will take effect from 1 January 2012.
Key terms of the Act
- Gluten: a protein fraction from wheat, rye, barley, oats or their crossbred varieties and derivatives thereof, to which some persons are intolerant and which is insoluble in water and 0.5 M sodium chloride solution.
References
|
Act |
Entry into force |
Deadline for transposition in the Member States |
Official Journal |
|
Regulation (EC) No 41/2009 |
10.2.2009 |
- |
OJ L 16 of 21.1.2009 |
See also
Last updated: 22.02.2011